Cinnamon Raisin Bread
This cinnamon raisin bread is perfect for toast with jam or peanut butter and requires no kneading!
Nutrition Facts
157.7 kcalCalories
4.91 gProtein
33.72 gCarbs
0.77 gFat
Ingredients
Instructions
In a large pot or bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed (break up any raisin clumps).
Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together (see photos below). Loosely cover the bowl and let it rest for 2 hours at room temperature.
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Reviews from the Original Source
For some reason I found myself having to really saw through this bread to cut it. Dont know if it's something I did or the recipe. It is far from being inedibly salty but it is a bit much
Tried this and it was delicious and super simple to make. I added 1/3 cup chopped pecans and some sugar to the cinnamon, and used half the suggested salt. Delicious plain or with some coconut oil spread on top:)
This bread came out amazing! I just started making bread a few months ago and I'm not super confident with it yet but the recipe was easy to follow. I was so excited I finally had a dough rise as much as it was supposed to. When I took it out of the oven for some reason the top of the bread was rock hard (not sure if that's how it's supposed to be?) and I was afraid I ruined it. However, once it cooled, it softened and it was actually perfect. I followed the recipe exactly and didn't make any changes (except your suggestion of adding extra brown sugar to the cinnamon) and it was perfect. Thanks!
Made this bread today and turned out fabulous! I did add an extra 2 TB of brown sugar to the dough and then an extra 1 TB of brown sugar to the filling (I like things sweet!) and it turned out perfect! I cooked the loaf in my stone loaf pan. Can't wait to toast it in the morning! Thank you so much for another winner!!!
I know this is many years later, but thank you for the recipe. I got rid of my bread machine years ago during a crazy gluten free phase (what was I thinking?!) and this recipe was super easy and wonderful. And can I tell you how much I appreciate you putting the recipe at the TOP. I read through all posts, BUT after I've made it once and come back to the same page I love being able to just reference it up at the top. :)
I LOVE this recipe! I've made it several times now and have to practice a lot of restraint to not eat the entire loaf immediately. I put a lot more raisins (maybe 1.5 cups instead of 1/2 c) and cinnamon than called for. It also seems to take a bit more water. I'm going to try the cranberry walnut bread next and I expect it will be just as amazing. My husband made your beans and rice recipe yesterday and is a big fan! Keep the great recipes coming!!
I make this weekly and it is delicious! Today I'm making it with dried cranberries and slivered almonds.
This turned out so well. I made it last night and it made our whole apartment smell amazing.
I'm making the chocolate coconut granola right now and I can't wait to see how it turns out!
Extra moisture did the trick! In all, I added 1 and 3/4 cups of water. It was a little more difficult to handle, but it expanded just like yours did in the pictures. It's in the oven now. I can't wait to cut it open and see how it turned out!
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